INSTRUCTIONS

Method:- Soak rice and gram in adequate water overnight. Drain and grind to a fine paste. Add water to obtain thick pouring consistency mixture. Before making dosas, stir in salt. Heat hot plate or "tawa" .. which is a thick shallow concave shaped frying pan and smear oil over it. Sprinkle a teaspoon of water on the tava, and when it evaporates, wipe tava with clean cloth. Pour a little dosa mixture in the tava and spread it like a pancake .. as thin as you can. (With experience, one can get a very thin dosa) Dribble a little oil along the edges of the dosa and smear a little over it and let it cook for a couple of minutes till golden brown on the side in contact with the tava. If the dosa is thin enough, it is not necessary to cook the other side. Remove from heat and fold over as it is if sadha dosa is required, or fill and fold over if masala dosa is desired. Serve hot with coconut chutney and sambhar. (The plain rice imparts crispness to the dosa) From: K N Date: 06-13-96 Cooking Posted to MM-Recipes Digest by "Rfm" on Sep 28, 98

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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I wonder how this recipe works, the most important part of allowing the batter to rise is missing. Urad dal requires a teaspoon of methi seeds soaked along with it. After soaking the rice and dal for a few hours it needs to be left over night to rise. Only then you pull out a batch for preparing dosa, add pinch of salt and enough water till batter is of pouring consistency then make doses. Keep remaining batter in fridge, max shelf life is 5 days.